Update: Hogtowne Yeast Ranch

George Perrin has been hard at work on the Hogtown Yeast Ranch. At last report, things seem to be going well, with a few minor difficulties. For example, he seems to be having a lot of trouble branding the little critters. Making a branding iron that small was no mean feat, roping them one at a time can also be difficult. And then the little one-celled critters seem to pop if you get the iron too hot. Well, I'm sure he'll work it out.

As he gets the details worked out and the number of varieties available from the ranch increases; you'll be able to use our club yeast ranch as an alternative sourceyou're your own brewing. However, you'll need to be able to step up from a small amount of yeast to a useable starter. The following is advice from David Logsdon, the owner of Wyeast, on preparing yeast starters. And a free herd of yeasties goes to the brewer who can guess where I got David's suggestions. George and Dave are disqualified cause I know they read the HBD ·oops, did I give it away?

- ---------------------Copy of David Logsdon's original reply------------

Thank you for the opportunity to address some of the questions you have
regarding yeast propagation and yeast handling. Much has transpired in the
15 years we have been producing yeast for homebrewers. 
 
Initial yeast packages of yeast we produced then, had a target cell count
of dry yeast which was the only thing available to homebrewers at that
time. Since then our cell counts have been increased significantly.
 
To obtain an ideal pitching rate, the viability of the yeast, the
original gravity of the wort and the dissolved oxygen are all variables
which need to be addressed. There are many ways to achieve the desired
results, the following scenarios are suggestions.
 
For making 5 gallons of ale, 1.040 - 1.050 original gravity, add 50 mls of
active yeast to a 500 ml starter solution of dry malt extract made up to an
original gravity of 1.040, boiled, cooled to 75 F and aerated. Continue
frequent agitation to supply as much O2 as possible. Typically within 24
hours, when the starter is in high kerausen it could be transferred to 5
gallons of wort or continued to propagate by adding to 1500 ml of
additional malt extract as prepared above, for higher gravity wort or
higher pitching rates. It would be ready to transfer to 20 liters in 24 hours.
 
50 mls of lager yeast can be started in a smaller volume (200 mls) for the
first 24 hours at 75 F. Then stepped down to 65 F for 24 hours in 1 liter
of malt extract wort s.g. 1.040, then transferred to 2 liters of wort at 55
F for 24-48 hours prior to pitching into 20 liters.
 
Key points are : Producing sterile wort with aseptic handling. Many people
feel that wort is unstable and that contaminants will grow if not
protected by the yeast. This is generally untrue. If contaminant organisms
are present in the wort, they will grow along with the yeast. Adequately
boiled and cooled wort should remain free of growth for 72 hours if left
unpitched. That is a commercial brewery standard.  Provide adequate
aeration (dissolved oxygen), even adding more O2 the day after brewing.

Pitching on high kerausen. 
It is a general rule to make increases or transfers in 5 to 10 fold
increments. Making the transfer on high kerausen with good aeration has a
greater impact then any other aspect of propagation. That is why the many
people who do not make starters, but pitch fresh yeast from an activated
package into well aerated sterile (stable) wort, can make good beer too.
Like most things in life, the more one puts into it the more they get out
of it.

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